Spicy Buddha Bowls
Servings: 4 people
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Equipment
- Instant Pot
- Large bowl or serving bowls
- Small skillet
- Cutting board + sharp knife
Ingredients
- 2 cups quinoa dry
- 1 Tbsp coconut oil
- 1 lb shrimp
- 2 Tbsp blackened seasoning
- 1-2 cups Mexican Chopped Salad
- 1/2 cup Cilantro Lime Dressing
- 1 avocado diced
- 1 cup sour cream (optional)
Instructions
- Prepare quinoa in the Instant Pot. Measure the quinoa into a fine mesh sieve and thoroughly rinse the quinoa under running water for one full minute. Then place the rinsed quinoa into the Instant Pot inner pot.Add the water and place the inner pot into the Instant Pot.Place the lid on top and seal it, and turn the venting knob to “sealing.” Press “pressure cook” or “manual” on high and adjust the timer to 1 minute.Let the quinoa cook and when the timer goes off, let the pressure release on its own naturally. Fluff with a fork.
- Meanwhile, heat a medium skillet and melt coconut oil. Add shrimp and blackened seasoning. Toss to mix well. Heat until cooked through.
- Assemble in a bowl with quinoa on the bottom, then Mexican Chopped Salad, then shrimp.
- Top with the Cilantro Lime Dressing, avocado and sour cream, if desired. This is a great meal to use up any other additional toppings you might have (shredded cheese, diced red onion, cilantro, etc.)
